Compare the cost-effectiveness of Nisin and traditional chemical preservatives

As a biological preservative, Nisin exhibits distinct characteristics in terms of cost-benefit compared to traditional chemical preservatives such as sodium benzoate and potassium sorbate. A detailed comparative analysis is as follows:

I. Cost Aspect

Cost of Nisin

Nisin has relatively high production costs, as its manufacturing involves multiple complex steps including lactic acid bacteria fermentation and extraction. Moreover, the cost increases significantly with higher purity during the extraction process. Currently, Nisin commands a relatively high market price:

According to Food Business Network (as of October 22, 2025), the minimum order price of Nisin is 210 yuan/kg for purchases of 1–25 kg. When the purchase quantity reaches ≥500 kg, the unit price drops to 190 yuan/kg.

GuideChem Network also quotes Nisin at around 175 yuan/kg.

Cost of Traditional Chemical Preservatives

Traditional chemical preservatives have lower production costs and are more affordable. For example:

Sodium benzoate, potassium sorbate, and similar preservatives typically have a market price range of 0.5–2.0 yuan/kg, which is far lower than that of Nisin.

II. Benefit Aspect

Benefits of Nisin

Nisin offers significant benefits primarily through its high-efficiency antibacterial performance and safety, which align with modern consumer demands for natural and healthy food:

High-efficiency antibacterial activity: It is particularly effective against Gram-positive bacteria, including heat-resistant spore-forming bacteria, Clostridium botulinum, Listeria monocytogenes, and their spores. Under certain conditions, it can also inhibit some Gram-negative bacteria.

Low dosage requirement: Its recommended addition level in food is only tens to hundreds of milligrams per kilogram, yet it effectively extends food shelf life. For instance, soaking ham in a 0.25% Nisin solution can extend its shelf life from 20 days to 45 days.

High safety: It poses no risks of carcinogenicity, teratogenicity, or mutagenicity. Meeting consumers’ demands for natural and healthy food, it helps enhance the market competitiveness of products.

Benefits of Traditional Chemical Preservatives

Traditional chemical preservatives have their own advantages but also face limitations related to consumer health concerns:

Broad antibacterial spectrum: They can inhibit the growth and reproduction of various microorganisms, are easy to use, and have low costs—meeting food enterprises’ basic requirements for product shelf life to a certain extent.

Health and market risks: With the improvement of consumers’ food safety awareness, traditional chemical preservatives may raise health concerns. For example, long-term intake of sodium benzoate may cause damage to human organs such as the liver and kidneys. This can negatively impact the market image and sales of foods using these preservatives.

III. Comprehensive Cost-Benefit Assessment

Although Nisin has a higher unit price, its low dosage, high efficiency, and strong safety translate to better product quality and market competitiveness. In the production of foods with high requirements for quality and safety (e.g., high-end dairy products, organic meat products), its overall cost-benefit may be superior to that of traditional chemical preservatives.

In contrast, traditional chemical preservatives still have application space in products that are cost-sensitive and have relatively low safety requirements (e.g., some low-cost processed snacks, industrial condiments), where their low cost remains a key advantage.